When I got my monthly box from Sonrise Ranch and saw something called Flanken Ribs, I had no idea. But I learned fast. Apparently a butcher named Flanken got drunk and cut the ribs the wrong way. (I made that up.)
I seasoned with Worcestershire, salt, pepper, garlic, cumin, coriander, paprika, sugar, and olive oil. About 8 minutes per side direct heat over lump charcoal on the PK.
As I was prepping, I got the message that my family would be home later and was eating out. The chimney was already lit. So I had all 6 flankens myself standing at the cutting board, washed down with Deschutes Inversion IPA. Great start to the weekend.
I seasoned with Worcestershire, salt, pepper, garlic, cumin, coriander, paprika, sugar, and olive oil. About 8 minutes per side direct heat over lump charcoal on the PK.
As I was prepping, I got the message that my family would be home later and was eating out. The chimney was already lit. So I had all 6 flankens myself standing at the cutting board, washed down with Deschutes Inversion IPA. Great start to the weekend.
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